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Millionbøf is a childhood favourite of many Danes. The name translates into “A Million Steaks” and it is a flavourful comforting stew made with minced meat. I was very excited about this dish. It has probably been 30 years since I’ve eaten it and I wondered if I would be able to match my memories. It turns out I ended up making a dish that tastes even better than I remember.

It is very important to really brown the meat well for this dish. You want those caramelised and crunchy bits to give loads of flavour and to give colour too. It does take a little longer to properly brown the meat as you have to do it in batches. If you try browning all the meat in one go the temperature of your cooking vessel will drop so low that no frying occurs. The meat will boil instead of fry and you will miss that crucial flavour and colour.

You can make this dish in your pressure cooker, like I did tonight, or on the stove-top in a big pan with a lid or another suitable pot.

This recipe can be made using using either beef stock or chicken stock. I used home-made chicken stock, as I have a freezer full of it.

Millionbøf is almost always served over mashed potatoes and often with pickled cucumbers or slices of pickled beetroot.

Serves 4-6.

If serving 6, each portion is 6 SP.

Ingredients:

  • 500 g minced beef
  • 75 g bacon
  • 4 medium onions
  • 2 big carrots
  • ½ tsp paprika powder
  • 1 clove garlic (or ½ tsp garlic powder)
  • 600 ml unsalted beef or chicken stock
  • salt and pepper
  • 1-2 tbsp worchestershire sauce
  • 1-2 tbsp corn starch

Method:

Cut the bacon into small pieces (or use lardons). Peel and dice the carrots fairly small. Peel and chop the onions.

Set your pressure cooker/pan/pot to medium-low heat and add the bacon. Let the bacon slowly render its fat. When the bacon is cooked slightly crispy, add onions and carrots. Season with salt and pepper. Continue to sauté while stirring occasionally till the vegetables are turning soft and you start to get a bit of golden edges on them. If using fresh garlic press it into the pot and cook a further 30 seconds. Remove vegetables and bacon from the pot and set aside.

Turn the heat of your pot to high and add 1/3 of the meat. Sort of sprinkle it in and let it take colour on one side before starting to stir. Make sure you get those caramelised brown bits before you remove the browned meat and cook the other 2 batches in the same way.

Add 100 ml of your stock to the pot and scrape the bottom of the pot with a wooden spoon. This deglazing will make sure you get all the flavourful bits mixed into your stew instead of them sitting on the surface of the pot and potentially scorching.

Add back all the meat and vegetables to your pot. Add the paprika and garlic powder (if using) and mix. Add enough stock to just cover meat and vegetables. In my case 600 ml was perfect.

Stove-top method:

If you are cooking this in a pot or pan on the stove-top, you need to cover your pot/pan with a lid and reduce the heat to a simmer. Let the stew simmer for 30-45 minutes, stirring regularly.

Pressure cooker method:

Lock the lid in place and set the vent to ‘sealing’. Cook at high pressure for 10 minutes and use a natural release.

Finishing:

Add 1-2 tbsp worchestershire sauce according to your preference. Give it a good stir and season to taste with salt and pepper.

In a small bowl mix the corn starch with enough cold water to make a slurry. With the stew at a simmer stir in enough of this thickening slurry to achieve your preferred consistency.

Serve with mashed potatoes and pickled cucumber/beetroots.

Notes:

Freezes well.

 

 

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